Hot Off the Grill (Part 2)


Here's another collection of tantilizing recipes for grilling meat and vegetables. Try the beer can chicken for some fun at your next patio party!

THAI STEAK AND POTATOES
The zing of chili-garlic sauce takes steak and potatoes way beyond its stodgy image.

  • 4 baking potatoes
  • 2 large rib eye steaks, at least 1 inch thick
  • 2 tbsp dark sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp chili-garlic sauce

1. Poke several holes in unpeeled potatoes. Place on a paper towel in microwave. Microwave, uncovered, on high until partly softened, from 12 to 14 minutes. Or place in a preheated 400 F (200 C) oven for 20 minutes.

2. Cut in half lengthwise and lightly score cut surface. Oil grill and preheat barbecue.

3. Trim and discard any thick fat on steaks.

4. Brush potatoes all over with sesame oil. Season potatoes with salt and pepper, if you wish. Place on barbecue. Grill, turning occasionally until lightly golden, from 10 to 15 minutes.

4. Stir remaining sesame oil with soy sauce and chili-garlic sauce. Brush on both sides of steak. Brushing often with sauce, grill until steaks are done as you like, from 6 to 8 minutes per side for medium. Continue to turn potatoes until fork-tender.

THAI FLANK STEAK

Here's a healthy barbecue entrée that capitalizes on lean flank steak, ginger and other assertive flavors from Thailand.
Preparation time: 10 minutes
Makes: 4 to 6 servings

  • 2 lbs (1 kg) flank steak
  • 1/4 cup chili-garlic sauce or Sambal
  • Oelek, a fiery chili sauce
  • 1/4 cup fish sauce
  • 1 tbsp sesame oil
  • 1 tbsp grated fresh ginger
  • 2 crushed garlic cloves
  • 1 lime, cut in half
  • 1/4 cup chopped fresh coriander

Place steak in a resealable plastic bag or dish just large enough to hold it snugly, folding in half if necessary.

Whisk chili-garlic sauce with fish sauce, oil, ginger and garlic in a small mixing bowl. Pour over steak until evenly coated. Seal bag or cover dish with plastic wrap and refrigerate at least 3 to 4 hours, but preferably overnight for best flavor, turning steak once.

When ready to barbecue, oil grill and preheat barbecue. Discard marinade and grill steak over the hottest part of the barbecue until seared and browned, about 5 to 6 minutes for medium-rare. Flank steak cooked beyond medium tends to be tough.

Remove steak from barbecue to a cutting board. Squeeze lime juice overtop. Let sit for 5 minutes, then scatter with

The copyright of the article Hot Off the Grill (Part 2) in Spicy Cuisine is owned by Judy Howle. Permission to republish Hot Off the Grill (Part 2) in print or online must be granted by the author in writing.

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